Ginger Grilled Trout

Preparation

1. Step 1

   Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.

   Step 2

   In a small bowl, stir together the rice vinegar, soy sauce, and oil. Remove and set aside 1 tablespoon of the mixture. Brush the remaining mixture over both sides of each fillet. (It helps keep the skin side from sticking to the grill rack.)

   Step 3

   In the same small bowl, stir together the gingerroot, 1 tablespoon parsley, and garlic. Sprinkle over the flesh side of the fish.

   Step 4

   Place the fish with the skin side down on the grill. Grill for 4 to 6 minutes, or until the fish flakes easily when tested with a fork. Using a wide spatula, remove the fish from the grill. Place the fish with the skin side up on a platter. Discard the skin. Cut each fillet in half. Drizzle with the reserved 1 tablespoon rice vinegar mixture. Garnish with the remaining 1 tablespoon parsley.

2. nutrition information

   Step 5

   (Per Serving)

   Step 6

   Calories: 149

   Step 7

   Total Fat: 5.0g

   Step 8

   Saturated: 1.0g

   Step 9

   Trans: 0.0g

   Step 10

   Polyunsaturated: 1.5g

   Step 11

   Monounsaturated: 2.0g

   Step 12

   Cholesterol: 67mg

   Step 13

   Sodium: 134mg

   Step 14

   Carbohydrates: 1g

   Step 15

   Fiber: 0g

   Step 16

   Sugars: 0g

   Step 17

   Protein: 24g

   Step 18

   Dietary Exchanges

   Step 19

   3 Lean Meat